Curried Chicken with Mango Salad

Made this the other night and it was oh so delicious!! I used chicken breast instead of chicken thighs because somebody refused to eat dark meat (*ahem!*) and even though I'm not a fan of white meat, I quite enjoyed the dish. The salad was just an exquisite blend of flavors and the broiling really gave the chicken a nice smoky taste, a bit like Indian food. A must try!

CURRIED CHICKEN WITH MANGO SALAD
Ingredients:

• 1/2 cup low-fat plain yogurt
• 2 tablespoons mango chutney
• 2 teaspoons garam masala (see Note) or curry powder, mild or hot
• 4 bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
• 1/2 teaspoon kosher salt, divided
• 1 mango, diced (Clara's note: I used champagne mangoes and needed about two since they were small)
• 1/4 cup finely diced red onion
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons red-wine vinegar
• 2 teaspoons brown sugar

Directions:

1. Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
3. Broil the chicken until the coating is charred in spots, 12 to 15 minutes. (Clara's note: I only needed about 10 minutes per side so make sure you watch your chicken so they don't burn!) Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
4. Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Links:
http://www.eatingwell.com/recipes/curried_chicken_mango.html